A simple but sophisticated appetizer with a multitude of delicious uses.
Light and easy party appetizers are a must this time of year. Once the warm weather arrives, everybody’s mood and habits shift. People no longer want to consume heavy, filling appetizers and hosts, in turn, want to serve quick and simple food so that they have more time to socialize with their guests. If this sounds like your style of entertaining, then Honey Lemon Whipped Ricotta will be perfect for your next gathering.
Whipped ricotta has been showing up on restaurant menus a lot lately which is why I was inspired to create Honey Lemon Whipped Ricotta. Whipped ricotta might seem new and trendy, but ricotta cheesemaking is a centuries old process that began as a way to use up the watery liquid (whey) that remained after cheese production. The word “ricotta” means “recooked” in Italian and refers to the fact that the whey, as a cheese by-product, is cooked twice – once during the initial cheese making and then again during the ricotta production.
Right out of the container, ricotta cheese has a slightly lumpy texture, similar to that of cottage cheese. But after just 30 seconds in the food processor it’s transformed into a creamy, fluffy spread that bears little resemblance to its former self. The taste is mild and slightly sweet so it goes well with lots of other flavors making it versatile and ripe for culinary experimentation. Honey and lemon are perfect partners in this Honey Lemon Whipped Ricotta but there are so many other delicious combinations just waiting to be discovered!
Honey Lemon Whipped Ricotta has a silky smooth, airy texture with bright, fresh lemon flavor. You can spread it on crackers and crostini, or use it as a dip for vegetables. Spoon some into prebaked pie or tart shells and top with fresh berries for a light but sophisticated instant dessert. For a main dish, try mixing it into cooked pasta or sautéed zucchini noodles.
- 15-ounce container whole milk ricotta cheese
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- zest of one lemon
- Place the ricotta, lemon juice, honey, salt, and pepper in a food processor. Blend until light and smooth, about 30 seconds. Fold in the lemon zest.
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